34 - Magical Mesonutrients: The Hidden Power inside Superfoods

Part one: More on my continuing integration process of what I learned through ayahyasca and how I have been viewing everything I do now as ritual, a rite, a ceremony and with the upmost awareness and intention. It is a beautiful way to be viewing life now.

Part two: Wisdom, a poem about cultivating the wisdom download somatically through new experiences

Part three: We’ve all heard about macronutrients — fat, protein, and carbohydrates that supply our bodies with energy, and micronutrients — essential vitamins and minerals that produce enzymes, hormones and other substances essential for healthy growth and development— but most of us haven’t heard about mesonutrients.
Mesonutrients are the active natural compounds within the superfoods we eat that provide us with incredible health benefits. Within superfoods are particular mesonutrients. Meso’ means ‘middle’ in Greek. Today we go in to 5 specific mesonutrients, the benefits and how you can include them in your diet.

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Matcha and Anthocyanin MesoBowl- serves 2
Ingredients:

• ½ cup dry Red quinoa
• 1 medium Purple Sweet Potato
• 2-3 Purple Carrots
• 2 medium Beets
• ½ cup Kidney Beans from can, rinsed
• Pickled red onions

Dressing:

• 1 tsp matcha powder
• 3 tbsp tahini
• 1 tsp olive oil
• 1 pinch salt
• 1 tsp agave syrup
• 1 lime, juice of

Directions:

1. Preheat the oven to 350 °F. Bring some water to the boil, add some salt and the beetroots and cook for 30 minutes. Peel the beetroots and cut into wedges. 
2. Peel the sweet potato and cut into 6–8 wedges. Chop purple carrots. Spread on a baking tray lined with parchment paper, drizzle with avocado oil, season with salt and roast potatoes and carrots in the oven for 15–20 minutes. 
3. Cook the quinoa according to the instructions and divide into two bowls. 
4. Place beetroots, sweet potato wedges, carrots, kidney beans on the quinoa.
5. Mix matcha powder and all the other ingredients for the sauce in a small bowl, add some water if necessary and season according to taste.
6. Top the quinoa bowls with pickled onion w optional radish sprouts, purple mint and drizzle with the matcha tahini sauce before serving.